I've been thinking about tomatoes a lot lately.  In our neck-of-the-woods, they are in season, and I wanted to preserve some for making spaghetti sauces and chili's down-the-line.  We grow tomatoes in our garden, and we've had a nice harvest, but not quite enough all-at-once for canning jar-fulls, and so I bought some tomatoes from a local stand. The tomatoes were ripe , which is exactly the type you need for canning, but as I perused the  abundant tomatoes at the stand, there were also asome that had been tainted by insects and disease , and those cannot be used for canning, because imperfections in fruit or vegetables will cause contamination and spoilage in the processing. For making canned or "stewed" tomatoes, (as our family calls them), you need unblemished tomatoes, and a lot of them, and that's what I got.  Many tomatoes were blanched, peeled, quartered, and then sprinkled with a little  bit of sugar and some salt, and stewed-up to boiling before bein...